Ingredients
2 eggplants, 1 bell pepper, 50 g (about 1.75 oz) cheese, 1 onion.
Seasonings
75 g (about 1/3 cup) peanut oil, 50 g (about 3 tablespoons) tomato paste, 3 heads of garlic, and ground coriander and white pepper to taste.
Instructions
1. Wash the eggplant, peel it, and cut into strips. Soak in cold water, then remove and drain well. Peel the garlic and mash into a paste. Slice the green bell pepper. Peel the onion and cut into chunks.
2. Pour peanut oil into a frying pan and heat to medium-high, add the eggplant strips and pan-fry until golden brown on both sides, then reduce the heat to low, add green pepper slices, onion chunks, and minced garlic, stir in tomato paste until well combined, then add black pepper and cheese, cover and simmer for 20 minutes until the eggplant is tender and soft, transfer to a serving plate and sprinkle with chopped cilantro to finish. This dish is crispy, tender, soft, and aromatic, making it easy to digest.